Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-01-09

| heart of it with sharp knife, being care
full not TO break the crust, which must
still keep the form Of the loaf. Break the
crumbs up very fine and dry them slowly
in the oven. When dried fry three tea
cupfuls OF them in two tablespOOnfulJ of
hot butter until they are brown and crisp.
Put qusrt of cream to boil, and when
it boilS stir in three spoonfuls OF -four
which mas been mixed with half q cup
of cold milk. Cook this q few minutes
and season with salt and pepper. 1t
makes rich cream sauce. Put a layer
Of this inside the loaf, then n LAYER of
oysters previously seasoned with salt and
pepper, then another LAYER of sauce and
one of fried crumbs. Alternate these until
the loaf is full, leaving the last layer q
thick one of crumbs. Bake slowly half
an hour and serve in 8 folded napkin or
on dish with sprigs Of parsley.
TO COOK SWEET BREADS.
Good Housekeeping: One of your cor
respondents wishes to know of some good
way of cooking sweetbreads. They are a
frequent dish on our table, and l always
first soak them in cold water few
moments, then skin and trim them, l. e.,
removing all mere fat, then l boil them
terwards in cold water for ten
minutes. They are then ready to fry,
broil, bake, or stew with green pehs
or simple cream sauce To fry them
they should be cut in pieces the size Of
an English walnut, rolled in cracker
crumbs and fried gu ckly Gin fat enough
to cover to light brown, then pour over
them a tomato sauce prepared in this
49, cd
tomatoes add two heapiug teaspoonsful
Of -four, cook thor ugh'y, st ain, season
well with butter, salt and pepper.
Sweetbreads prepared in this way with
tomato sauce are nice for tea. They can
also be cut in slices and broiled, season
ing them with butter, salt and pepper, or
dipped in bread crumbs as before and
fried. In either case serve them with
slices OF broiled or fried tomatoes ar
ranged to cover the slices Of sWeetbre.d
and garlanded with pa sley.
Sweetbresds prepared like chicken or
veal make good cr0qGettes and are very
delicate when farina or corn starch is
used in mixing them instead of -four.
When served with green peas, cut them
in small pieces after they are cooked and
seasoned and add them to the peas Just
before they are dished. To the ordinary
taste sweetbreads need the addition of q
vegetable favor, and are not quite so
palatable when served with simple
cream sauce, but little mace added to
the cream sauce is al IMPROVEMENT.
Chicken fondu-Two cupfuls of cold
roast or boiled chicken minced fine, one
Cupful of boiling milk, one tablespoonful
of butter, three eggs, pepper, salt and
chopped parsley, one cupful of fine
crumbs; stir the crumbs in the milk, stir
in the butter and beat to a smooth batter.
When quite cold add the whipped
eggs, meat, seasoning, beat all
together and turn it to a creased pudding
dish. Bake in quick oven, covered, uu-
til high aud light brown slightly and
serve immediately. If you have any gravy
left from the roast, heat and pass Il with
the fondu. This dish is also good made
OF veal or turkey or lamb.
Sandwiches.-Chop fine cold ham,
tongue and chicken; mix with one pint OF
meat, half cup of melted butter, one
tablespoon of Said oil, one of mustard, if
desired, the yolk of beaten egg and 8
little pepper; spread on thlnly sliced
buttered bread.
Mince pie-Mix four pounds of cold,
lean, boiled meat, chopped fine; nine
pounds Of chopped apples; pound and
one-han of suet, chopped fine: Ave
pounds of sugar; three teaspoonfnls of
ground cloves; ten teaspoonfuls of
ground cinnamon; five teaspoon